Thot Man Goong

1. 1

   Prepare the shrimp mixture

2. 2

   Add herbs and aromatics

3. 3

   Chill the mixture

4. 4

   Shape the patties

5. 5

   Coat with breadcrumbs

6. 6

   Fry the shrimp cakes

7. 7

   Drain and serve

• •Use fresh, high-quality shrimp for the best texture and flavor. Avoid pre-cooked shrimp as they will result in a mushy texture.
• •Don't over-process the shrimp - leave some texture for better mouthfeel. The mixture should be sticky but still have visible shrimp pieces.
• •Chilling the mixture is crucial. If you skip this step, the patties are more likely to fall apart during frying.
• •Keep your hands wet when shaping the patties to prevent the mixture from sticking to your fingers.
• •Maintain consistent oil temperature. If too hot, the outside will burn before the inside cooks; if too cool, the cakes will absorb excess oil.
• •Make a small indentation in the center of each patty with your thumb before frying to ensure even cooking.
• •Don't flip the patties too early - wait until the bottom is golden and crispy before turning.
• •For best results, serve immediately while the exterior is still crispy. They lose their crunch as they sit.

• •
  som-tam
• •
  pad-thai
• •
  tom-yum-goong
• •
  khao-pad
• •
  yam-woon-sen

Tod Mun Goong (ทอดมันกุ้ง) is a beloved Thai appetizer that originated from Thailand's central region, particularly popular in Bangkok and surrounding areas. The name literally translates to 'fried shrimp cakes,' with 'goong' (กุ้ง) meaning shrimp in Thai. This dish is part of the larger family of 'tod mun' (ทอดมัน) or Thai-style fried cakes, which also includes the more famous Tod Mun Pla (fish cakes). While shrimp has always been abundant in Thailand's coastal regions and waterways, tod mun goong represents the evolution of traditional Thai street food, combining local seafood with aromatic herbs and spices that define Thai cuisine. These cakes are a staple at Thai celebrations, street food stalls, and restaurants, often served as a starter or snack. The dish reflects Thailand's rich culinary heritage that celebrates bold flavors, fresh ingredients, and the harmonious balance of textures - crispy exterior meeting tender interior.

What makes tod mun goong authentically Thai is the careful balance of flavors and the use of specific ingredients. Authentic versions always include red curry paste, which provides the characteristic Thai flavor profile with its blend of dried chilies, lemongrass, galangal, and shrimp paste. The addition of kaffir lime leaves is crucial - their unique citrusy aroma cannot be replicated by regular lime zest. Thai basil (bai horapa) adds an anise-like sweetness distinct from Italian basil. Traditional recipes often incorporate pork fat alongside shrimp for added richness and moisture, though modern versions may omit this. The breadcrumb coating is a relatively modern addition influenced by Western cooking techniques, while older traditional versions were simply deep-fried without coating. Authentic tod mun goong should never be rubbery - this indicates over-processing or using pre-cooked shrimp. The texture should be springy yet tender, with visible pieces of shrimp throughout. In Thailand, these are almost always served with ajad (cucumber relish) or sweet chili sauce, and the presentation typically includes fresh cilantro and lime wedges. Street vendors often create a small indentation in the center of each cake before frying - this is both a traditional marking and serves to ensure even cooking throughout.